Italian Sausage Soup II Recipe - Allrecipes.com
Italian Sausage Soup II Recipe
  • READY IN hrs

Italian Sausage Soup II

Recipe by  

"A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth and beans. Bring to a boil. Reduce heat to low, and simmer 20 minutes.
  2. Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2007

This soup is amazing. I work as the head chef at a local country club, and I made this soup for my members. I had nothing but compliments. I added a little white wine for extra flavor. I would definitely recommend this soup to everyone.

 
Most Helpful Critical Review
Dec 25, 2004

Won't be making again because there are other Italian sausage soups I like much better. The pasta absorbed most of the broth so it wasn't "soupy."

 
Oct 30, 2007

Very good recipe. Pasta does balloon when left in liquid. Might be good to cook pasta seperately and add to soup per serving. Excellent flavor.

 
Feb 23, 2008

Yum! I used Jimmy dean light bulk sausage, italian herb mix in place of rosemary, basil & sage, and subbed low sodium veggie broth for half of the chix broth. I added more celery and 2 bay leaves too. I boiled whole wheat rotini pasta separately until almost done, then finished it in the soup. Best part: we had a snow storm, and I already had all of the ingredients on hand! Next time, maybe no pasta (bread instead!) and add chopped spinach at the end.

 
Jan 13, 2008

This soup was great - we used Portuguese sausage instead (chourico) since my husband is Portuguese and I've been trying to find recipes where I can use it as he loves it! And I also substituted diced potatoes for the pasta. It was great and definately stay in my permanent box of recipes!

 
Feb 28, 2011

Good and easy to put together on the spur of the moment with ingredients I most often have at hand. Rather than the individual seasonings I just used a tablespoon of my favorite Tuscan seasoning. My own tomatoes put up from my garden filled in for the canned, although I would have been just as happy with the canned. I used a combination of beef and chicken broth, and cannellini beans (white kidney beans). I added a good glug of red wine, threw in a rind from Parmigiano-Reggiano during the simmer, and added some chopped fresh baby spinach at the end.

 
Mar 25, 2008

It was pretty good, but I think next time I'll leave out the noodles. The sausage and the rest was the best part, I thought the noodles got in the way. Very tasty, though.

 
Jul 25, 2007

This soup is easy and fabulous! I've made it several times, always to rave reviews. I have only made very minor adjustments: increased the celery to three stalks, increased the pasta to 1 3/4 cups, and added 1/2 cup white wine and two bay leaves once the ingredients are all simmering together. I'm not a huge fan of sausage, but this recipe is absolutely amazing! Try this .. you won't be sorry!

 

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Nutrition

  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 637 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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